Tater tots give me a warm fuzzy feeling deep down in my tummy... They remind me so much of school lunches in the cafeteria... hot and crisped to perfection! A lot of deli's around the city have been selling sweet potato tater tots but they are likely fried in peanut or canola oil.
What's the solution? Make your own so you know exactly what's going into the tiny tots!
Sweet Potato Tater Tots
3 lbs sweet potato - peeled and cut into 2" pieces
2 tbsp arrowroot powder
2 tspn cumin
1 1/2 tspn cayenne pepper/smoked paprika
2 tspn cinnamon
FOC
Boil the sweet potato for 5-10 minutes, or until fork tender. Drain and place in cold water for 5 minutes, then drain for 10 minutes.
In a bowl, whisk together the dry ingredients. Coarsely pulse the sweet potato in a food processor until you have small chunks. Mix the sweet potato and spices.
In the meantime, heat your Fat of Choice (I used coconut oil) in a wok or deep skillet. Mold the sweet potato mixture into little tots and place in the oil until they brown and crisp to your liking.
Let the tots drain on paper towel and cool slightly to set. Nom away!!
Note: this recipe makes LOTS O' TOTS, so scale accordingly ;)
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